Stone Fruit Salad

_DSC0552Serves 4

This estival salad is easy to prepare, very versatile and can be made up to four days ahead. I’ve used quinoa but farro, kamut and wheat berries work well, too. The selection of fruit provides plenty of opportunities to get creative. But make sure it contains cherries!

1 cup quinoa
6 Tbsp pine nuts (or pistachios or almond slivers, optional)
2 peaches
2 apricots
1 cup cherries
16 fresh mint leaves
1 Tbsp olive oil
1 Tbsp champagne vinegar
1/2 tsp sea salt
1/2 tsp pepper

Rinse quinoa and gently cook in medium-sized pot in two cups of water for about 15-18 minutes until almost tender.
Remove from heat and fluff with fork.
In the meantime, chop peaches and apricots and halve cherries, removing the pits.
Gently toast nuts, if using, in a dry skillet over medium heat. Stir often and cook until lightly toasted and fragrant.
Pour the quinoa into a large bowl and add the chopped fruit, the mint leaves, nuts, oil, vinegar, salt and pepper and stir well.
A sprinkle of ricotta salata can be added on top of the salad before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s